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Coconut Milk Chicken Curry Recipe

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4.3 from 6 reviews

This Coconut Milk Curry with Chicken is a rich and flavorful dish combining tender chicken breasts simmered in a creamy coconut milk base, infused with aromatic spices like curry powder, cumin, coriander, and ancho chili powder. Perfectly balanced with ginger, garlic, and tomato paste, this curry is served with hot rice and warm naan for a comforting and satisfying meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Spices

  • 2-3 tbsp coconut oil (canola or vegetable)
  • 1.5 pounds boneless, skinless chicken breasts (cut into 2-inch cubes)
  • 3 tbsp curry powder (divided)
  • Salt and pepper to taste

Aromatics and Base

  • 1 cup yellow onion (chopped)
  • 3 cloves garlic (finely chopped, about 2 tsp)
  • 2 tbsp fresh ginger (about a 2-inch knob, finely chopped)

Spices and Flavorings

  • 3 tbsp tomato paste (about half a 6 oz can)
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp ancho chili powder

Liquids and Sweetener

  • 1 – 15.25 oz can coconut milk (full fat, not reduced fat)
  • 1 cup chicken broth or stock
  • 1 tbsp brown sugar (optional)

To Serve

  • Hot cooked rice
  • Warm naan
  • Lime wedges
  • Cilantro leaves
  • Crushed red pepper flakes

Instructions

  1. Season the Chicken: In a medium bowl, toss the chopped chicken pieces with ½ tablespoon of curry powder, salt, and pepper to evenly coat the chicken with flavor.
  2. Brown the Chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once melted and hot, add the chicken cubes and cook for about 2 minutes per side until they are lightly browned but not fully cooked through. Remove the chicken from the pan and set aside on a plate.
  3. Sauté Aromatics: In the same skillet, melt 1-2 tablespoons of coconut oil over medium heat. Add chopped onions and cook for 3 to 5 minutes until they soften and start to turn golden. Add the finely chopped garlic and ginger, stirring well to combine and release their aroma.
  4. Add Spices and Tomato Paste: Stir in the tomato paste along with the remaining curry powder, cumin, ground coriander, and ancho chili powder. Mix everything thoroughly to create a thick, fragrant spice paste coating the onions.
  5. Add Liquids: Pour in the coconut milk and chicken broth, stirring continuously with a flat whisk to combine everything into a smooth sauce.
  6. Simmer the Curry: Increase the heat to medium-high until the sauce starts bubbling, then reduce it to a gentle simmer. Let it cook for about 8 minutes to blend the flavors and slightly thicken the curry.
  7. Finish Cooking the Chicken: Stir in the brown sugar if using, then return the browned chicken pieces to the skillet. Bring the heat back to medium and simmer for an additional 3-5 minutes, or until the chicken is fully cooked through and registers 165º F on a meat thermometer.
  8. Serve: Serve the curry hot with cooked rice, warm naan bread, lime wedges, chopped cilantro, and optionally, crushed red pepper flakes for added heat.

Notes

  • You can substitute chicken thighs for breasts if preferred; they tend to stay juicier.
  • Adjust the amount of chili powder or crushed red pepper flakes depending on your heat preference.
  • Use full-fat coconut milk for a richer, creamier texture; light versions will produce a thinner curry.
  • Optional brown sugar balances the spice with a subtle sweetness; omit if you prefer a savory-only curry.
  • Leftovers can be refrigerated for up to 3 days and taste great reheated.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://recipeteach.com/coconut-milk-chicken-curry-recipe/